Oktoberfest time!!!!! Pretzel-crusted Schnitzel

Saturday is officially the first day of Oktoberfest in Munich! Oh the joy.. I would give my right thumb (or a part of it) to sit in a tent on the Theresienwiese in my dirndl drinking copious amounts of beer and singing songs. Apparently more beer is consumed those two weeks than the rest of the year combined. If you are planning on celebrating at home this year (as I am), this schnitzel is the perfect thing to soak up the libations. The pretzel crust stay crunchy and salty and the cranberry gives it a perfect sweetness. Prost (cheers)!!!!!!!

-use food processor or blender to break down pretzels until breadcrumb texture-prepare 3 deep plates: one with flour, one with beaten eggs, and one with breadcrumbs-use meat mallet to tenderize veal (should be very thin)-dip veal in flour, then egg, then pretzel crumbs (making sure to coat completely)-use a large frying pan to heat vegetable oil (1/2 inches deep)-fry cutlets two at a time (making sure not to crowd the pan) until golden brown (about two minutes on each side)-serve with wedge of lemon and cranberry sauce